Vegan Recipe: Peach & Jam Crumble Slice

 

This slice makes a tasty addition to morning tea or a wonderful dessert when heated and served with vegan cream or ice cream. You can easily double the ingredients to make a larger family sized slice, as we do.

Ingredients:

- 1 1/2 cups self raising flour

- 1 1/2 cups desiccated coconut

- 1/2 cup caster sugar

- 3/4 cup melted vegan butter substitute

- 1 egg made with Orgran Egg Replacer

- Your favourite jam - we have used both plum and raspberry for this recipe  

- Tinned peaches, drained and patted dry with paper towel. Cut each piece into thin slices

- Granulated white sugar to sprinkle on top of the slice 

- Extra self raising flour and rolled oats for the crumble topping. The amount will depend on the size of the slice you are baking. 

Method:

- In a large bowl, combine the flour, coconut and caster sugar and mix.

-  Pour in the melted butter and egg. Stir well.

- Halve the mix and press half into a baking tin, approximately one to two centimeters high. 

- Spread jam thinly over the mix base in the tray.

- Layer the thin slices of tinned peaches over the jam.

- Add rolled oats and some additional self raising flower to the remaining mix and using your hands keep mixing until you create a crumble. Scatter the crumble over the peaches. Now, sprinkle some granulated sugar over the crumble.

- Bake at approximately 180 C for half an hour. It may take longer depending on the size of the slice. Bake until the crumble topping is lightly browned.  

 

 

 

Wildlife Enrichment – What it is and Why it Matters

Throughout the week, Sanctuary volunteers gather an array of native flowers and foliage for the possums in care. These pickings not only contribute to possum nutrition, they also allows them to learn what is good to eat in the wild upon release, encouraging natural behaviours and enhancing both their physical and mental well-being. 

The Valley’s gardens are densely planted with possum friendly food plants, including eucalypts, acacia, hakea and kunzea. Grevillea and bottlebrush flowers and fruits are also readily enjoyed, and we endeavor to grow species that have long flowering periods. Variation is key, and a bunch of mixed flowers and foliage is always an exciting addition to the possum aviaries. 

In the Perth Hills area, both marri and jarrah trees are the dominant canopy species, so this foliage is especially important for animals close to release, so they are acquainted with browsing these in the treetops. For young, newly weaned possums, rose flowers and leaf tips are highly palatable and easily chewed, and while not native, are very useful when transitioning youngsters to nibble leaf material. 

Eating natural foods is an absolute priority when preparing possums for release. Life in the wild is tough for hand reared animals, so ensuring they can forage successfully in forest is a crucial for their survival. Growing fauna friendly native plant species in the garden is a great way to support our wild friends!

 

Vegan Recipe: Jammy Cornflake Slice

 

This is a classic, easy to bake cornflake slice that the whole family will enjoy.

The ingredients make a large family sized slice, you can simply halve them if a smaller slice is required. 

 Ingredients:

- 2 cups of vegan butter or margarine

- 5 tablespoons of golden syrup

- 1 cup of caster sugar

- 2 cups of desiccated coconut

- 4 cups of crushed cornflakes (crush before measuring). Crush the cornflakes very small for a smoother slice, or leave them larger for a crunchier texture

- 3 cups of flour

- The equivalent of 3 eggs made with Orgran Vegan Egg Replacer 

- 1/2 teaspoon of salt

- A jar of your favourite jam - we use raspberry jam

 

Method:

- Set oven to approximately 180 C. 

- In a large bowl, combine the sugar, coconut, cornflakes, flour and salt. Stir well with a spoon.

- In the microwave, or using a saucepan on the stove top, melt the butter and add the golden syrup and stir together.

- Poor the butter and syrup mix over the dry ingredients and add the egg before mixing all the ingredients together well.

-  Divide the mix into two parts. Line your slice tray and press one half of the mix into the base of the tray.

- Spoon jam onto the base layer and smooth out with the back of a spoon. Use as much jam as you like, depending on the size of the slice. 

- Now break up the second half of the mix over the base and jam layer and press down to cover the jam. We also used a knife to add some small cuts into the top layer to aid with cooking.

-  Bake the slice in the oven for approximately 40 minutes if making a larger slice, around 25 minutes for a smaller one. The slice should be baked until golden on top. 

- The slice is dense so cut into pieces while it is still a little warm as it is easier for the knife to pass through. Use a sharp knife to cut the slice. 

- Enjoy as a snack or tasty lunchbox treat. 

 

  

 

 

PVAS Quiz Night 2026

A huge thank you to everyone who supported our Quiz Night. 

Over $9000 was raised for the animals which is a fantastic result!

A big thank you to our quiz night volunteers!

Cheezy Roasted Brussel Sprouts

Too good to have just at Christmas – so easy and delicious as a side or a snack!

 Ingredients

- 1 kg of washed brussel sprouts

- 1 cup of nutritional yeast

- Vegetable oil spray

- Salt and pepper to taste

Method

- Simply boil the sprouts until soft, then place on a lined oven tray. 

- Use a cup or spatula to lightly press the sprouts flat, sprinkle with nutritional yeast, add salt and pepper, then repeat on on the other side. 

- Spray the coated sprouts lightly with vegetable oil and bake at 180C until the edges are brown and slightly crispy. Add more salt to taste before serving – delish!

 

2026 Event - Valentines in the Valley

Saturday 14 February

4.00 pm until 7.00 pm 

Enjoy an afternoon tour of the Sanctuary with your Valentine, before relaxing with a picnic hamper in the forest at dusk. Listen to the sounds of Valley at sunset on your strategically placed picnic blanket, while enjoying a range of cruelty free delights.

Tickets are limited so be sure to book soon to avoid disappointment.

Price includes Sanctuary tour, picnic hamper for two - vegan savories and sweets, juice, water and picnic blanket. Attendees may BYO alcohol. Strong closed in shoes, hat and jackets are recommended (the Valley can be cool in the evening). 

For tickets, visit: 

https://www.facebook.com/events/1675877723392166/

Merry Christmas from Possum Valley!

 

Merry Christmas from the Valley! It’s been a busy lead up to Christmas! We had the Cat Haven Christmas Market, gift wrapping teams at Belmont forum, some very hot weather and the launch of our Christmas Hay appeal. 

 

 

If you would like to donate for our hay fundraiser simply go to: https://www.givenow.com.au/cr/possumvalleyxmashay

 

Merry Christmas!